Raymond Blanc OBE

Born in Besançon, France, in 1949, Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. His exquisite cooking has been the major force in Britain’s food revolution over the last twenty years, and as a result he is the recipient of tributes from every national and international guide to culinary excellence.

Raymond has never been formally trained. He began his career in England in 1972 as a waiter, took over the Rose Revived Restaurant when his chef became ill, and never looked back. He opened his own restaurant at the age of 28, ‘Les Quat’ Saisons’ in Oxford, and within just one year the restaurant had reached Michelin Star status.

In 1984 he fulfilled a personal vision, creating the hotel and restaurant, Belmond Le Manoir aux Quat’Saisons which is now synonymous with all that is finest in dining and hospitality, offering an indulgent, yet joyfully informal setting to savour gourmet cuisine and relax in charming, stylish surroundings. Belmond Le Manoir is the only hotel restaurant to have achieved and maintained two Michelin Status for 30 years and the only property outside of London (and one of only three in the country) to sustain 5 AA Rosettes for that period of time.